Description

This Thanksgiving Fruit Salad is a vibrant and refreshing dish perfect for the holiday table. Combining crisp apples, juicy oranges, sweet grapes, tangy dried cranberries, and crunchy pecans, it offers a delightful mix of textures and flavors. The salad is dressed with a zesty citrus dressing infused with lemon juice, orange juice, a touch of sugar, and warming apple pie spice, making it a festive and healthy addition to any Thanksgiving feast.

Ingredients

Scale

Fruits

2 medium green apples, chopped
2 medium red apples, chopped
1 cup grapes, halved
3 medium navel oranges, peeled and sectioned
Zest of 1 lemon
Zest of 1 orange

Other Ingredients

¾ cup dried cranberries
1 cup pecans
1 medium lemon, juiced
½ cup orange juice
¼ cup white sugar
¼ tsp apple pie spice

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Instructions

Prepare the fruits: Wash and chop the green and red apples into bite-sized pieces. Peel and section the navel oranges carefully to avoid any pith. Halve the grapes for easier eating.
Make the dressing: In a small bowl, combine the lemon juice, orange juice, white sugar, and apple pie spice. Stir well until the sugar dissolves completely, creating a sweet and tangy dressing with warm spice notes.
Mix the salad: In a large salad bowl, combine the chopped apples, grapes, orange sections, dried cranberries, and pecans. Add the lemon and orange zest to the mixture to enhance the citrus aroma and flavor.
Toss with dressing: Pour the prepared citrus dressing over the fruit and nut mixture. Gently toss everything together to ensure all pieces are evenly coated and the flavors meld nicely.
Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving. This chilling step allows the flavors to intensify and the fruit to absorb the dressing for a refreshing taste perfect for Thanksgiving.

Notes

You can substitute pecans with walnuts or almonds if preferred.
For a tangier twist, add a splash of apple cider vinegar to the dressing.
To make the salad vegan, ensure the sugar used is vegan-friendly.
This salad is best served chilled and can be prepared a few hours ahead.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American